You can’t get more “strawberry” than this pie. If there were a contest for desserts with the purest, most “in-your-face” strawberry-ness, this pie would totally win. It’s nothing BUT fresh, juicy, sweet strawberries- no other flavor, no other texture…JUST strawberry. To me, that’s heaven. It’s like Summer/Spring in a pie shell. If you love strawberries like I do, this pie is right up your alley. You’re going to love it.
I served these pies to my family yesterday for Easter and what a treat! Such a beautiful ending to a big, delicious meal! With this recipe, I’ve discovered a new tradition- I intend to make these gorgeous pies every single Spring and Summer! In fact, I can’t wait to make them again! I’m thinking….Memorial Day?? Oh yeah! Bring on the pies!
Fresh Strawberry Pie
1 9-inch pie crust, baked
2 pounds fresh strawberries, rinsed and hulled
1/2 cup granulated sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice, freshly squeezed
1/8 teaspoon salt
1 envelope unflavored powdered gelatin
2 tablespoons cold water
Slice about 3 cups of the strawberries into quarters and place them in a medium bowl. Crush the berries with a potato masher or a fork; you should have about 1 1/2 cups crushed berries. Place them in a saucepan over medium heat with the sugar, cornstarch, lemon juice and salt and stir to combine. Bring to a simmer, stirring occasionally for about 5-7 minutes, until the mixture begins to thicken slightly.
Soften the gelatin in the cold water and set it aside.
Remove berry mixture from the heat and add the softened gelatin and stir until the gelatin has dissolved. Set aside to cool.
Cut the remaining berries into quarters, and gently fold them into the cooled cooked mixture (if you want, you can reserve some of the strawberries to arrange on top of the pie for a more decorative presentation). Pour the filling into the baked pie shell, and chill in the refrigerator until set, at least 2 hours or overnight before serving. Makes 1 pie (I doubled the recipe for 2 pies).
Serve with fresh whipped cream if desired.
Recipe source: adapted from Rustic Garden Bistro
Gorgeous Amy!! I’ve never had a strawberry pie but there was a recipe I bookmarked from the newest issue of Cook’s Illustrated. If mine turns out anything like yours I’ll be psyched 🙂
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amy Reply:
April 25th, 2011 at 12:22 PM
Thank you, Tracey! 🙂
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Comment by Tracey — April 25, 2011 @ 11:15 AM
That looks fantastic! Definitely getting added to my Mother’s Day menu!
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Comment by Inna — April 25, 2011 @ 11:54 AM
Beautiful! Lovely pictures.
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amy Reply:
April 25th, 2011 at 12:22 PM
Thanks!
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Comment by Meighan at Cooking With Abandon — April 25, 2011 @ 12:21 PM
They were delicious and beautiful! Thanks for bringing such a wonderful dessert.
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amy Reply:
April 25th, 2011 at 1:56 PM
Thank you, mommy! 🙂
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Comment by Mother — April 25, 2011 @ 1:13 PM
Yum! These remind me of Strawberry Shortcake – the doll from my childhood, not the dessert! 🙂 Thanks, Amy!
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amy Reply:
April 25th, 2011 at 1:55 PM
My sister was a HUGE Strawberry Shortcake fan! She had the doll that smelled like strawberries when you squeezed it- I still remember that smell!
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Comment by Alisha — April 25, 2011 @ 1:38 PM
whoa–talk about a gorgeous pie!
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Comment by natalie (the sweets life) — April 25, 2011 @ 3:08 PM
This is the best recipe ever! My mom makes this with summer blueberries (HEAVENLY!) and I’ve tried it with fresh peaches too.
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amy Reply:
April 25th, 2011 at 3:28 PM
What a great idea! I will definitely try it with blueberries, thanks!!
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Comment by Colleen — April 25, 2011 @ 3:20 PM
Hi, Amy!
Sorry I’ve been “lurking” lately — absolutely BEAUTIFUL strawberry pie photos — your recipe sounds better than mine!!! 🙂 Thanks for the Easter egg greeting, too — colorful and cute! And Cowboy Cookies? My husband is due for a batch, ASAP!
Last, but not least, you’ll have to consider posting your “Sing For Your Supper” apron photos on your home page — that’s YOU, to a T! Happy Opera Season!
Your friend,
Kimby
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amy Reply:
April 25th, 2011 at 6:23 PM
Oh Kimby! What a sweet comment! You are just too sweet! I’m definitely going to post the apron picture on my ‘About’ page soon- I just keep forgetting! I’m so glad you like the apron- I was just THRILLED at finding it! I’m so flattered you came out of lurking to leave me such a sweet comment! 🙂
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Comment by Kimby — April 25, 2011 @ 5:25 PM
Fabulous! We’ve been getting some wonderful strawberries lately and this pie would be a wonderful way to display their flavor!
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Comment by Evan @swEEts — April 25, 2011 @ 9:18 PM
Oh, this pie looks so amazing. I would eat that whole thing right now. I already bookmarked this recipe for future use. Thanks!
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Comment by Memoria — April 26, 2011 @ 1:43 AM
Looks so fresh and delicious! YUM!
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Comment by Noelle — April 26, 2011 @ 8:21 AM
This looks so beautiful! No wonder you can’t wait to make them again… they sound fabulous!
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Comment by Dana — April 26, 2011 @ 9:01 AM
Oh how I want to sink my teeth into this!! Looks SO good!
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Comment by Katrina @ In Katrina's Kitchen — April 26, 2011 @ 1:16 PM
I am on my way to the supermarket for strawberries! This looks amazing! I want to do a pie post on my blog and I have a few ideas for my pies but if you don’t mind I would like to mention your blog and this post!?
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amy Reply:
April 26th, 2011 at 4:49 PM
I don’t mind a bit, Nicole! I hope you enjoy this pie as much as we did!!
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Comment by Nicole — April 26, 2011 @ 4:29 PM
This really looks amazing!!! I love that there is just an overflow of pure strawberry!!
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Comment by Amanda L. (Tales from a Kitchen Misfit) — April 26, 2011 @ 7:29 PM
I need to try strawberry pie!
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Comment by Esi — April 27, 2011 @ 12:09 PM
SO HAPPY YOU MADE THIS PIE!!! Isn’t it lovely?! Nothing better than fresh strawberries. The pie shell is just a vehicle to scoop up the berries. 🙂
We made this again for Easter Weekend and cut back on some of the sugar – if you have superb strawberries, no need to lace it with a lot of the white stuff.
Fabulous.
[K]
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amy Reply:
April 27th, 2011 at 2:46 PM
It IS lovely- thank you so much for such a fantastic recipe!
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Comment by Kim — April 27, 2011 @ 2:39 PM
[…] | Sing For Your Supper Share and […]
Pingback by Fresh Strawberry Pie | Springtime FAWG Dinner Party — April 27, 2011 @ 2:41 PM
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Pingback by Oh, hello there. « confettieffectbaking — April 27, 2011 @ 9:43 PM
Gorgeous pie! We are going strawberry picking next week, cannot wait to try it.
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Comment by katie — April 29, 2011 @ 2:25 PM
Amy,
I can’t wait to make this pie for Mother’s Day. Any idea how long you baked your pie crust?
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amy Reply:
May 2nd, 2011 at 2:06 PM
About 15 minutes, but my oven cooks a little faster since it’s convection. Start checking it after 10 minutes. Hope you and your family enjoy it! 🙂
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Comment by Monica — May 2, 2011 @ 1:54 PM
That looks like one mouthwatering pie! I really like your blog design, and of course your recipes, everything is so sweet her at Sing For Your Supper!
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Comment by Lindsay — May 10, 2011 @ 3:22 AM
I tried this and it is DAZZLING! I made a butter/shortening crust. Thank you!
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Comment by virginia — May 17, 2011 @ 4:33 PM
This pie looks so appetizing. I would like to try to make it. I am not very good at making pie crusts though. I usually buy the pre-made ones!
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amy Reply:
June 2nd, 2011 at 9:07 PM
Thanks! Feel free to use a store-bought crust! It will still be delicious!
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Comment by Megan Flowers — June 2, 2011 @ 8:20 PM
I love this recipe! 2nd time I made it in less than 4 days hahaha oh well:)
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Comment by sandrine — January 30, 2012 @ 5:41 PM
My coworker brought this earlier this week and it was amazing! She made it again last night and altered the ingredients by using Splenda instead of sugar—- STILL amazing!
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Comment by Denise — March 11, 2012 @ 11:16 AM
[…] adapted from Sing For Your Supper […]
Pingback by Strawberry Pie | chocolate & carrots — May 15, 2012 @ 5:50 AM
This issue of Cook’s Illustrated has a lot of great recipes (we love their Crepes with a bunch of the fillings, Juicy Pub-Style Burgers, Sweet and Tangy Coleslaw with Apples and Tarragon or with Red Bell Pepper and Jalapeno, Spring Vegetable Pasta, and Nasi Goreng). I wanted to second that this pie is sooooooooo good!!!!! We also love their Cook’s Country Icebox Strawberry Pie, which is quite a different style using sliced strawberries and gelatin. I have made them both twice each; this is my fav and the other is my husband’s fav, but we both love both, and I can’t imagine anyone not loving a slice of this pie!
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Comment by Sonya — August 31, 2015 @ 10:46 AM